Potato masala is a tasty and easy to make side dish for poori, dosa and rice. This is known as poori masala in south India, as it is typically served with poori. This aloo masala is a super easy to make, tastes very delicious, flavorful and wholesome. Vegan and gluten free.
Course: Main Course
Keyword: aloo masala, potato masala
400gramspotatoesboiled and peeled
2dried red chilies
1inchgingerpeeled and freshly minced
Juice of 1/2 lemon
Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.
Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes. Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.
Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.
Add thinly sliced onions and shelled green peas.
Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.
Add salt to taste and turmeric powder. Mix well and cook for a minute or two.
Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.
Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.
Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.